This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3 cupfuls cold cooked potatoes cut in dice
2 cupfuls milk
1/2 teaspoonful onion juice (optional)
Make a white sauce of the butter, flour, seasonings and milk; add the potato, and let stand to become very hot.
1 cupful milk
2 tablespoonfuls flour
2 tablespoonfuls drippings
3 tablespoonfuls minced onion
3 cupfuls cold cooked potatoes, diced 1/2 teaspoonful salt 1/4 teaspoonful pepper
Fry the onion in the drippings till soft. Add the flour, then the milk, seasonings and potatoes. Turn into a warm omelet pan containing two extra tablespoonfuls of drippings, press down into shape and cook slowly till golden brown on the bottom. Turn over and tip out on a hot platter. Garnish with parsley.
3 cupfuls diced potatotes
2 cupfuls milk
3/4 teaspoonful salt
1/2 cupful grated cheese
1/8 teaspoonful pepper 3 tablespoonfuls flour 3 tablespoonfuls butter
Make a white sauce of the butter, flour, milk and seasonings. Add one-half of the cheese and the potatoes. Pour into a buttered baking dish, sprinkle with the remaining cheese and dot with bits of butter. Brown in a quick oven.
3 cupfuls chopped cooked potatoes
1 cupful white sauce, well-seasoned
4 tablespoonfuls butter or other fat
Mix the white sauce with the potatoes. Melt the butter in a frying pan, pack in the potatoes, cover and cook slowly till all the white sauce has been absorbed. This may be done in the oven, if convenient. Then brown quickly on the bottom, fold or roll up, and turn onto a hot platter.
2 tablespoonfuls butter 2 tablespoonfuls flour 2 cupfuls milk
1 teaspoonful minced parsley
2 cupfuls cold boiled potatoes, diced
1 teaspoonful salt
1/8 teaspoonful pepper
1/4 teaspoonful onion juice
1/2 cupful buttered dry crumbs
Make a sauce of the butter, flour, seasonings and milk. When it has boiled, add the parsley and potato and put in a buttered baking dish or ramekins. Cover with buttered crumbs, and set in a quick oven to brown. Serve garnished with parsley.